公开(公告)号：US12075794B2

公开(公告)日：2024-09-03

申请号：US17565866

申请日：2021-12-30

申请人： Kraft Foods Group Brands LLC

发明人： Leann M. Barden ,  Judith G. Moca ,  Ryan M. High ,  Michael D. Putnam

IPC分类号： B65D81/34 ,  A23D7/005 ,  A23D7/06 ,  A23L27/60 ,  A23L29/10 ,  A23L29/231 ,  A23L29/256

CPC分类号： A23D7/06 ,  A23D7/0053 ,  A23L27/60 ,  A23L29/10 ,  A23L29/231 ,  A23L29/256

摘要： Food and beverage products including natural stabilizers, and particularly to replace EDTA, are provided. In particular, the food products comprise oil-in-water emulsions and the natural stabilizers include high molecular weight polymers which are effective to extend the shelf-life of the products.

公开(公告)号：US20160316806A1

公开(公告)日：2016-11-03

申请号：US15104082

申请日：2014-12-03

申请人： NESTEC S.A.

发明人： Cecile Gehin-Delval ,  Cristophe Joseph Etienne Schmitt ,  Bernard Paul Binks ,  Mathieu Julien Destribats

IPC分类号： A23L33/16 ,  A23D7/06 ,  A23L33/12 ,  A61K47/12 ,  A61K8/19 ,  A61K8/06 ,  A61K8/36 ,  A61K47/02 ,  A23D7/005 ,  A61K8/23

CPC分类号： A23L33/16 ,  A23D7/0053 ,  A23D7/06 ,  A23L33/115 ,  A23L33/12 ,  A23V2002/00 ,  A61K8/062 ,  A61K8/064 ,  A61K8/066 ,  A61K8/19 ,  A61K8/23 ,  A61K8/361 ,  A61K47/02 ,  A61K47/12 ,  C11B5/0071

摘要： The present invention relates to emulsions. In particular, it relates to an emulsion comprising at least one aqueous phase and at least one lipid phase wherein the emulsion is stabilized by particles of an edible inorganic salt having a solubility in water of less than 1 g per 100 ml at 20° C. and wherein the particles have between 0.5 and 20 wt. % fatty acids coated or adsorbed onto their surface. Further aspects of the invention are a composition comprising the emulsion and a method of manufacturing a double emulsion.

摘要翻译： 本发明涉及乳液。 特别地，本发明涉及包含至少一种水相和至少一种脂质相的乳液，其中乳液通过在20℃下每100ml溶解度小于1g的可食用无机盐的颗粒来稳定。 并且其中所述颗粒具有0.5至20wt。 ％脂肪酸被涂覆或吸附到其表面上。 本发明的其它方面是包含乳液的组合物和制备双重乳液的方法。

公开(公告)号：US08753707B2

公开(公告)日：2014-06-17

申请号：US11748330

申请日：2007-05-14

申请人： Jaouad Fichtali ,  Neil Francis Leininger ,  Naseer Ahmed ,  S.P. Janaka Namal Senanayake

发明人： Jaouad Fichtali ,  Neil Francis Leininger ,  Naseer Ahmed ,  S.P. Janaka Namal Senanayake

IPC分类号： A23D9/02

CPC分类号： A23D7/04 ,  A23D7/06 ,  A23D9/013 ,  A23D9/04 ,  A23D9/06 ,  A61K47/12 ,  C11B1/025 ,  C11B1/10 ,  C11B3/001 ,  C11B3/008 ,  C11B3/08 ,  C11B3/10 ,  C11B5/0092 ,  C11B7/0075 ,  C11B15/00

摘要： The present invention includes a solid fat composition that includes an oil having saturated fat and a microbial oil having a long chain polyunsaturated fatty acid and an emulsifier. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low amounts of emulsifiers. In preferred embodiments, the polyunsaturated oil is an unwinterized microbial oil. The invention also relates to methods for making such compositions and food, nutritional, and pharmaceutical products comprising said compositions. The present invention also includes a microbial oil product prepared by extracting an oil-containing fraction comprising at least one LC-PUFA from a microbial biomass, and treating the fraction by a process of vacuum evaporation, wherein the oil product has not been subject to one or more of a solvent winterization step, a caustic refining process, a chill filtration process, or a bleaching process.

摘要翻译： 本发明包括具有饱和脂肪的油和具有长链多不饱和脂肪酸和乳化剂的微生物油的固体脂肪组合物。 特别地，固体脂肪组合物可以具有高水平的长链多不饱和脂肪酸和少量的乳化剂。 在优选的实施方案中，多不饱和的油是未连续的微生物油。 本发明还涉及制备这种组合物的方法以及包含所述组合物的食品，营养和药物产品。 本发明还包括通过从微生物生物质提取包含至少一种LC-PUFA的含油馏分制备的微生物油产物，并通过真空蒸发处理该馏分，其中该油产品未被一个 或更多的溶剂冬季化步骤，苛性碱精炼方法，冷却过滤方法或漂白方法。

公开(公告)号：US20120264832A1

公开(公告)日：2012-10-18

申请号：US13428033

申请日：2012-03-23

申请人： Michael H. Gurin

发明人： Michael H. Gurin

IPC分类号： A61K47/12 ,  A61K47/36 ,  A23D9/00 ,  A23D7/00 ,  A23L1/29 ,  A23L1/30 ,  A23L1/27 ,  A61K47/14 ,  A23L2/38

CPC分类号： C11B5/0007 ,  A23D7/0053 ,  A23D7/06 ,  A23D9/00 ,  A23D9/06 ,  A23L2/68 ,  A23L29/275 ,  A23L33/10 ,  A23L33/115

摘要： A low inflammatory oil composition and method for supplementing feed, nutrition and diet systems with omega-3 to omega-6 balanced oils comprised of a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition further provides an effective increase in reducing inflammation for therapeutic, and pharmacological treatment in addition to general nutrition and diet systems.

摘要翻译： 一种低炎症油组合物和补充饲料，营养和饮食系统的方法，其中含有ω-3至ω-6平衡油，其由至少两种油的协同混合物组成。 组合物还包含长链ω-3油的协同混合物，作为进一步增加营养价值的手段。 该组合物除了一般的营养和饮食系统之外还进一步提供减少用于治疗和药物治疗的炎症的有效增加。

公开(公告)号：US20070154618A1

公开(公告)日：2007-07-05

申请号：US10560894

申请日：2004-06-14

申请人： Yoshinobu Nakajima ,  Shigeru Kawai ,  Naoto Kudo

发明人： Yoshinobu Nakajima ,  Shigeru Kawai ,  Naoto Kudo

IPC分类号： A23D7/00

CPC分类号： A23D7/011 ,  A23D7/06 ,  A23L27/60

摘要： The invention relates to an acidic oil-in-water emulsified composition with a high diglyceride content, which contains fats and oils containing 30 wt % or more diglycerides and enzyme-treated yolk treated with one or more enzymes selected from esterase, lipase and phospholipase, wherein an antioxidant is contained at 1000 to 10000 ppm relative to an oil phase containing the fats and oils and in a weight ratio of 0.4 to 4.5 relative to the net weight of yolk in the enzyme-treated yolk.

摘要翻译： 本发明涉及具有高甘油二酯含量的酸性水包油乳化组合物，其包含含有30重量％或更多的甘油二酯的脂肪和油，以及用选自酯酶，脂肪酶和磷脂酶的一种或多种酶处理的酶处理的卵黄， 其中抗氧化剂相对于含有油脂的油相为1000〜10000ppm，相对于酶处理的卵黄中的蛋黄的净重为0.4〜4.5的重量比。

公开(公告)号：US20070003686A1

公开(公告)日：2007-01-04

申请号：US11428277

申请日：2006-06-30

申请人： Jaouad Fichtali ,  Neil Leininger ,  Jesus Abril ,  Naseer Ahmed ,  S.P. Janaka Senanayake

发明人： Jaouad Fichtali ,  Neil Leininger ,  Jesus Abril ,  Naseer Ahmed ,  S.P. Janaka Senanayake

IPC分类号： A23D7/00

CPC分类号： A23D7/04 ,  A23D7/06 ,  A23D9/013 ,  A23D9/04 ,  A23D9/06 ,  A61K47/12 ,  C11B1/025 ,  C11B1/10 ,  C11B3/001 ,  C11B3/008 ,  C11B3/08 ,  C11B3/10 ,  C11B5/0092 ,  C11B7/0075 ,  C11B15/00

摘要： The present invention includes a solid fat composition that includes an oil having saturated fat and a microbial oil having a long chain polyunsaturated fatty acid and an emulsifier. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low amounts of emulsifiers. In preferred embodiments, the polyunsaturated oil is an unwinterized microbial oil. The invention also relates to methods for making such compositions and food, nutritional, and pharmaceutical products comprising said compositions. The present invention also includes a microbial oil product prepared by extracting an oil-containing fraction comprising at least one LC-PUFA from a microbial biomass, and treating the fraction by a process of vacuum evaporation, wherein the oil product has not been subject to one or more of a solvent winterization step, a caustic refining process, a chill filtration process, or a bleaching process.

摘要翻译： 本发明包括具有饱和脂肪的油和具有长链多不饱和脂肪酸和乳化剂的微生物油的固体脂肪组合物。 特别地，固体脂肪组合物可以具有高水平的长链多不饱和脂肪酸和少量的乳化剂。 在优选的实施方案中，多不饱和的油是未连续的微生物油。 本发明还涉及制备这种组合物的方法以及包含所述组合物的食品，营养和药物产品。 本发明还包括通过从微生物生物质提取包含至少一种LC-PUFA的含油馏分制备的微生物油产物，并通过真空蒸发处理该馏分，其中该油产品未被一个 或更多的溶剂冬季化步骤，苛性碱精炼方法，冷却过滤方法或漂白方法。

公开(公告)号：US06761289B1

公开(公告)日：2004-07-13

申请号：US10018910

申请日：2001-12-18

申请人： Giorgio Valentini ,  Claudio Menicagli

发明人： Giorgio Valentini ,  Claudio Menicagli

IPC分类号： B65D8314

CPC分类号： F17C11/00 ,  A01N25/06 ,  A01N59/00 ,  A23C9/1322 ,  A23C9/1522 ,  A23D7/06 ,  A23D9/06 ,  A23L2/52 ,  A23L2/54 ,  A23L3/3418 ,  A23L27/60 ,  A23L33/155 ,  A23L33/16 ,  A61L2/20 ,  C02F1/76 ,  C02F1/763 ,  F17C1/00 ,  F17C1/005 ,  F17C2201/0104 ,  F17C2201/056 ,  F17C2201/058 ,  F17C2203/0617 ,  F17C2203/0643 ,  F17C2205/0323 ,  F17C2205/0376 ,  F17C2209/228 ,  F17C2221/013 ,  F17C2221/014 ,  F17C2221/016 ,  F17C2221/017 ,  F17C2223/0123 ,  F17C2223/013 ,  F17C2223/0153 ,  F17C2223/033 ,  F17C2223/035 ,  F17C2223/045 ,  F17C2223/047 ,  F17C2260/011 ,  F17C2270/0736 ,  F17C2270/0745 ,  A01N59/04 ,  A01N25/24 ,  A01N25/22 ,  A01N25/04 ,  A01N25/02 ,  A01N2300/00

摘要： A method is described for preparing mixtures of salts and/or other substances in general, including calcium and magnesium salts with carbon dioxide in pressurized containers, for the purpose of producing systems for the delivery of said mixtures in soluble form and at a predetermined and constant saline concentration, for a wide variety of applications. The mixtures containing the substances are prepared in a stirred reactor under a pressure of carbon dioxide, and from there are brought into use after they have been transferred into containers that are suitable for maintaining the internal pressure generated by the carbon dioxide in the form of vapor, in the form of a liquid/vapor mixture or under supercritical conditions.

摘要翻译： 描述了一种用于制备盐和/或其他物质的混合物的方法，一般包括与加压容器中的二氧化碳的钙盐和镁盐，用于生产用于递送所述可溶形式的混合物并以预定和恒定的体系 盐浓度，适用范围广泛。 含有物质的混合物在二氧化碳的压力下在搅拌反应器中制备，并且在它们被转移到适合于保持二氧化碳产生的内部压力为蒸气形式的容器中之后被使用 ，以液体/蒸气混合物的形式或在超临界条件下。

公开(公告)号：US20040101613A1

公开(公告)日：2004-05-27

申请号：US10305577

申请日：2002-11-27

申请人： Unilever Bestfoods North America

发明人： Guy Levi

IPC分类号： A23D007/00

CPC分类号： A23D7/06 ,  A23D7/0053 ,  A23D7/011 ,  A23L23/00 ,  A23L27/60 ,  A23L33/20

摘要： The invention is directed to w/o/w emulsions that are microbiologically stable and free of a distinct sour taste. The w/o/w emulsions have at least about 50% by weight of the total amount of acidulant utilized in the emulsion within the primary phase. The w/o/w emulsion of this invention can be used as a base for a variety of end use products.

摘要翻译： 本发明涉及w / o / w乳剂，它们是微生物学上稳定的且没有不同的酸味。 w / o / w乳液具有在主相中乳液中使用的酸化剂总量的至少约50重量％。 本发明的w / o / w乳液可用作各种最终用途产品的基料。

公开(公告)号：US20030180424A1

公开(公告)日：2003-09-25

申请号：US10395314

申请日：2003-03-24

申请人： Oil Process Systems, Inc.

发明人： Bernard Friedman ,  Barbara A. Bielska

IPC分类号： A23L002/00

CPC分类号： A23D9/06 ,  A23D7/0053 ,  A23D7/06 ,  A23D9/007 ,  A23L5/11 ,  A23L33/105

摘要： Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives to protect the oil, the nutritional profile and cooking performance of degraded oil diminishes the quality of food cooked therein. The disclosed methods and compositions provide beneficial and cost effective improvements in the cooking performance of oil used at elevated temperatures, for example, in food frying equipment.

摘要翻译： 在高温下使用烹调油的煎炸过程可能在油中引起各种降解作用，包括氧化，水解和/或聚合。 在没有保护油的添加剂的情况下，降解油的营养特性和烹饪性能会降低其中烹制的食物的质量。 所公开的方法和组合物提供了在高温下使用的油的烹饪性能的有益和成本有效的改进，例如在食品油炸设备中。

公开(公告)号：US5395531A

公开(公告)日：1995-03-07

申请号：US952337

申请日：1992-09-28

申请人： Peter D. Degen ,  Tony Alex ,  Joseph W. Dehn, Jr.

发明人： Peter D. Degen ,  Tony Alex ,  Joseph W. Dehn, Jr.

IPC分类号： A23D7/06 ,  B01D61/14 ,  C11B3/16 ,  C11B7/00 ,  B01D6/16

CPC分类号： B01D61/147 ,  A23D7/06 ,  C11B7/0083

摘要： A rapid method for fractionating a fat composition, such as butter, containing a mixture of fatty glycerides into two or more fractions. The method comprises heating the initial fat composition, such as butter to liquify all of the fatty glycerides contained therein and then very rapidly cooling the liquified fat compositions, to quickly obtain filterable crystals of the fatty glycerides. By selective choice of the rate of cooling and the temperature to which the liquified fat composition is cooled, it is possible to adjust the nature of the fatty glycerides that are induced to form crystals, and commensurately, to control the nature of both the resulting filtrate and concentrate, after filtration. Additionally, a method for treating fat compositions, such as raw butter, to produce treated fat having a lower bacterial content than the initail fat compositions is provided by subjecting the fat composition, in liquified form, to dynamic filtration through a microporous filter having an average pore size sufficient to reduce the bacterial content of the fat composition flowing therethrough, to yield a filtrate which has a lower bacterial content than the initial raw fat compositon and a concentrate having a higher bacterial content than the initial fat composition. More effective bacterial reduction is achieved than with other known methods.

摘要翻译： 一种用于将脂肪组合物如黄油分级的快速方法，其含有脂肪甘油酯的混合物至两个或多个级分。 该方法包括加热初始脂肪组合物如黄油以液化其中所含的所有脂肪甘油酯，然后非常快速地冷却液化脂肪组合物，以快速获得脂肪甘油酯的可过滤的晶体。 通过选择冷却速率和液化脂肪组合物冷却的温度，可以调节诱导形成晶体的脂肪甘油酯的性质，并且相应地调节所得滤液的性质 并过滤后浓缩。 此外，通过使脂肪组合物（例如生黄油）生产具有比起始脂肪组合物低的细菌含量的处理脂肪的方法，通过使液体形式的脂肪组合物通过具有平均值的微孔过滤器进行动态过滤来提供 足以减少流过其中的脂肪组合物的细菌含量，以产生具有比初始原始脂肪组合物低的细菌含量的滤液和具有比初始脂肪组成更高的细菌含量的浓缩物。 与其他已知方法相比，实现更有效的细菌减少。